Snickerdoodle Cake

Step 1

Preheat oven to 350 ℉. Prepare three 8 inch cake pans with pan release (or butter and flour).

Step 2

In a large mixing bowl combine the 2 powdered cake mixes, milk, butter and eggs. Whisk until smooth and combined. Pour the batter evenly between the 3 pans.

Step 3

In a separate bowl, mix the brown sugar and cinnamon together. Sprinkle the cinnamon sugar across the top of the cakes and swirl through.

Step 4

Bake cakes on center oven rack for 20-25 minutes or until a toothpick inserted comes out clean. Allow the cakes cool in the pans for 5 minutes, then turn out onto wire cooling racks.

Step 5

While the cakes are cooling, whip the butter, cream cheese, brown sugar and cinnamon together in a large bowl until light and fluffy. Add the powdered sugar a little bit at a time.

Step 6

When the sugar is fully incorporated, continue to whip the frosting for an additional 5-7 minutes until light and fluffy.

Step 7

Place a cooled cake layer onto your serving plate. Generously frost the top, then add the next layer and repeat. Top with the final cake layer and frost the sides and top evenly. (Optional: reserve some frosting to pipe around the edges).

Step 8

Mix the sugar and cinnamon and sprinkle all over the top. Decorate with cinnamon cereal and piping, if desired.